Rice Skillet with Mushrooms, Scrambled Eggs and Spring Onions
Try the delicious rice skillet with mushrooms, scrambled eggs and onions from Spoonsparrow or one of our other healthy recipes!
Ingredients
- 250 g Basmati rice
- 8 spring onions
- 250 g Mushrooms
- 3 tbsp peanut oil
- 3 eggs
- 1 tbsp light soy sauce (plus extra for seasoning)
- Pepper
Instructions
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1.
Wash the rice thoroughly in a sieve, cook according to package instructions, then let it cool.
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2.
Meanwhile, trim and wash the spring onions, slice them diagonally into rings; set aside some for garnish. Clean and halve the mushrooms.
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3.
Heat the oil in a wok. Sauté the spring onions for 1–2 minutes. Add the mushrooms and cook until the liquid evaporates. Add the rice and stir-fry for about 3 minutes. Push the rice mixture to the side of the wok.
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4.
Whisk the eggs, season with 1 tbsp soy sauce and pepper, then pour into the center of the wok. Cook over high heat for about 3 minutes until scrambled, mixing with the rice and seasoning with soy sauce. Sprinkle with remaining spring onions and serve.
